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Slow Cooker Broccoli Cheese Soup A couple of shortcut ingredients make this soup a cinch! I’m sort of making friends with my slow cooker this year. And I’m being kind of bratty about it, too! This ingredient shopping module is created and maintained by a third party, and imported onto this page.
You may be able to find more information about this and similar content on their web site. Add the broccoli, onion, carrots, chicken broth, cream of celery soup, seasoned salt, salt, black pepper, and cayenne pepper to the slow cooker. Stir, place on the lids, and set the slow cooker on high for 4 hours. If you use a regular blender, blend only 1 cup at a time and use extreme caution. Add the cheese, turn the slow cooker to low, and place on the lid for 15 minutes. Stir to melt the cheese and mix it in. Taste the soup and add more salt and pepper as needed.
Soup keeps great in the fridge for a couple of days. And dice up a carrot as fine as you’d like. Now it’s over to the slowcooker! I’m getting ready to add an ingredient that some humans might take issue with. But rest assured, I have another recipe for broccoli cheese soup on my website, and it does not contain this ingredient that some humans take issue with. But before I show you the ingredient that some humans might take issue with, let me warn you that a little ways down this recipe, it’s going to happen again with another ingredient. I’m glad we had this talk!
Crack open a couple of cans of cream of celery soup. Oh, and use whatever dang brand you want. I just happen to have this one! It adds flavor and creaminess and a little thickness without the need of a roux, which I think defeats the whole purpose of slow cooker cooking! I like to throw everything in and go live the life I was born to live, not watch the clock and try to remember when to make a flour paste and add it to the slow cooker. Life is too short for such roux-related specificity!